Measurements [American]
Substitute for sugar:
- 220 g brown sugar
- 100 g white sugar
Add:
- 0.125 to 0.25 tsp cinnamon (2 to 3 dashes)
Follow the usual directions for baking chocolate chip cookies.
When it is time to add the dry ingredients, substitute the 220 g brown sugar and 100 g white sugar for the usual 3/4 c. each and add the cinnamon. There should be just enough cinnamon that you can smell it while the cookies bake. (As Jeny said, "Enough to know something extra is in the cookies, but not enough to know what.")
Jeny also recommends banging the cookie tin midway through baking. I think this helps them spread — or do they come off the tin better? I forget!
Jeny is a dear friend who also loves to bake. Her motto is to never bake the same recipe twice, always altering it just a bit. She made these when she visited for a baking session Christmas 1996.
In addition to her baking skills, she is also a very talented potter and designer, now living and working in Seattle.